Limsupavanich, Rutcharin

Preferred name

Alternative Name

Limsupavanich, R.

Main Affiliation

School of Agricultural Technology

rutcharin.li@kmitl.ac.th

Now showing 1 - 7 of 7

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Association between dairy meat quality with gender, slaughter age, and marbling score, and relationships among the meat quality traits
(2023-05-01)
Sinthusamran, S.
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Sivapirunthep, P.
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Kaesang, T.
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Supphakitchanon, T.
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Tuntivisoottikul, K.
Gender of dairy cattle did not influence all studied traits (P>0.05). Age at slaughter did not influence the most meat traits, except L* value (P<0.05). Meat from the oldest animals, 5 yr old, exhibited significantly lower L* value than the younger animals, 2, and 3 yr old (P<0.05). Marbling score significantly affected traits (P<0.05), except pH, a* and b* color values (P>0.05). The muscle obtained higher marbling scores had more dry matter and ether extracted (intramuscular fat content). Increased marbling score was related to decrease shear force. The lightness of muscle with the highest marbling score had the highest mean L* =52.8. There was strongly positive correlated between %DM and %EE (r= 0.91, P<0.01). The positive relationships between %EE, and L* and b* were found. Shear force was positively correlated with cooking loss (P<0.01), but it was negatively related to L* (P<0.01).
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Effect of dietary protein levels on productive performance and carcass traits of Thai native pigs from different geometric regions
(2023-07-01)
Chaweewan, K.
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Kanyarang, W.
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Phonkate, N.
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Sitthigripong, R.
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Sivapirunthep, P.
Southern native pigs (ST) group had significantly higher final weight (P < 0.05). Northern native pigs (NT) had the highest average daily gain (ADG) during the first 21 days of the rearing period (P < 0.05). Feed conversion ratio (FCR) and feed cost per gain (FCG) of NT and ST were lower than those of northeastern native pigs (NE) (P < 0.05). The lowest FCG were obtained with 12% and 14% protein diets, and the highest FCG were obtained with 18% protein diet (P < 0.05). For carcass traits, ST had higher slaughter weight, while NT had lower carcass weight, lower percentage of carcass, thinner backfat thickness, lower tenderloin weight, lower fat and skin weight, and lower belly weight, but had higher offal weight, higher percentage of offal and better marbling (P < 0.05). Dietary protein content did not affect carcass traits except for percent belly, because at 18% protein content, percent belly was lower than other groups (P < 0.05). For commercial production, NT could be of greater use because it had lower FCR and FCG without differing significantly in lean content. In addition, NT had higher marbling but lower backfat thickness.
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Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle
(2022-07-01)
Chaosap, Chanporn
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Lukkananukool, Achara
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Polyorach, Sineenart
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Sommart, Kritapon
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Sivapirunthep, Panneepa
This study investigated the effects of dietary energy density in rice straw and cassava pulp fermented total mixed ration on pH, cooking loss, Warner–Bratzler shear force (WBSF), and collagen content of 2- or 14-d-aged native Thai cattle (NTC) Longissimus thoracic (LT) muscles and fatty acids and ribonucleotides of 2-d-aged LT. Eighteen yearling NTC (Bos indicus) were randomly divided into three dietary treatments (T1 = 8.9, T2 = 9.7, and T3 = 10.5 MJ ME/kg), with six bulls per treatment. The results showed that T1 had the highest WBSF (p < 0.05). However, T2 had similar WBSF to T3 (p > 0.05). With aging, cooking loss increased (p < 0.01), while WBSF decreased (p < 0.01). Insoluble and total collagen decreased with aging (p < 0.05). Dietary energy density had no effect (p > 0.05) on collagen content, ribonucleotides and most fatty acids. However, T1 had more (p < 0.05) decanoic (C10:0), vaccenic (C18:1n9t), trans-linolelaidic (C18:2n6t), eicosatrienoic (C20:3n6), and docosadienoic (C22:2) acids than T2 and T3. In terms of lowest feed cost with comparable tenderness to T2 and highest energy density, T3 may be well suited for feeding NTC. Aging for 14 days improves LT tenderness, but its cooking loss may affect yield and juiciness.
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Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent
(2019-01-01)
Noidad, Sawankamol
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Limsupavanich, Rutcharin
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Suwonsichon, Suntaree
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Chaosap, Chanporn
Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan’s multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = –0.75 and –0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and b* increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, L*, and a* did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) WarnerBratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.
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Effects of aging method on meat quality, troponin T degradation, collagen solubility, fatty acids, ribonucleotides and free amino acids in Wagyu Sahiwal crossbred beef loin
(2025-01-01)
Chaosap, Chanporn
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Chokcharoen, Somporn
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Nilwatthana, Areerat
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Adeyemi, Kazeem D.
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Limsupavanich, Rutcharin
The study investigated the effects of dry and wet aging for 38 days on the meat quality of Longissimus lumborum (LL) muscles from 50% Wagyu × 50% Sahiwal (WSF1) crossbred steers. LL muscles were obtained from four crossbred steers at 24 h postmortem, cut into two sections, and randomly assigned to either dry aging (no packaging in a walk-in cold room at 1.5 ± 1 °C, 70% RH) or wet aging (vacuum-packed in low-density polyethylene K-nylon bags and stored in the same conditions) for 38 days. Dry-aged LL had significantly higher weight loss but lower cooking loss compared to wet-aged LL (P < 0.05). Aging methods did not affect pH, color, shear force, collagen and troponin T degradation (P > 0.05). Dry-aged LL had lower polyunsaturated fatty acids (PUFA) than wet-aged LL (P < 0.05). Wet-aged LL exhibited higher inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) levels than dry-aged LL (P < 0.05). No differences were observed in free amino acid content between aging methods (P > 0.05). Wet aging reduced weight loss (2.88% vs. 11.86%) and increased PUFA (3.58% vs. 2.75%), IMP (50.37 vs. 20.04 mg/100 g), and GMP (3.70 vs. 1.82 mg/100 g) compared to dry aging, highlighting the impact of aging on WSF1 beef loin quality.
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Effects of gender of dairy or beef cattle and the number of pair of permanent incisors on carcass traits
(2018-08-14)
Tuntivisoottikul, Kunya
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Limsupavanich, Rutcharin
Effects of group of cattle (gender of dairy or beef cattle) and number of pair of permanent incisors (0-4 pairs) on carcass traits were investigated. Data collected from 2,059 carcasses were obtained from beef cattle cooperative in 2016. Carcass traits included slaughter weight (wt.), hot carcass wt., percentage of hot or chilled carcass wt., chilling loss, skin wt., and marbling score. Factors included group of cattle and number of pair of permanent incisors observed in each cattle group, while slaughter wt. was a co-variable in the statistical model. Descriptive statistics were used to analyze marbling score. Results showed that group of cattle affected slaughter wt., hot carcass wt., percentage of hot or chilled carcass wt., skin wt. (P<0.0001), and chilling loss (P<0.05). Number of pair of permanent incisors within each cattle group affected all carcass traits (p<0.05), except chilling loss (p>0.05). Female and male beef cattle in all ages had higher hot carcass wt. and percentage of hot or chilled carcass wt. than female and male dairy cattle. The highest marbling score of 5 was found in female and male beef and female dairy cattle with 4 pairs of permanent incisors. However, majority of cattle had marbling score 2.
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Carcass characteristics and meat quality of purebred pakchong 5 and crossbred pigs sired by pakchong 5 or duroc boar
(2019-04-01)
Lertpatarakomol, Rachakris
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Chaosap, Chanporn
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Chaweewan, Kamon
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Sitthigripong, Ronachai
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Limsupavanich, Rutcharin
Objective: This study investigated carcass characteristics and meat quality of purebred Pakchong 5, crossbred pigs sired by Pakchong 5, and crossbred pigs sired by Duroc. Methods: Forty-eight pigs (average body weight of 22.25 kg) were composed of three groups as purebred Pakchong 5 (PP), Large White×Landrace pigs sired by Pakchong 5 (LWLRP), and Large White×Landrace pigs sired by Duroc (LWLRD). Each group consisted of eight gilts and eight barrows. At 109-day-raising period, pigs were slaughtered, and carcass characteristics were evaluated. Longissimus thoracis (LT) muscles from left side of carcasses were evaluated for meat quality and chemical composition. Data were analyzed using general linear model procedure, where group, sex, and their interaction were included in the model. Results: The PP had greater carcass, total lean, and ham percentages than crossbred pigs (p< 0.05). LWLRP had thicker backfat and more carcass fat percentage than LWLRD (p<0.05). There were no differences (p>0.05) on cutting percentages from tender loin, loin, boston butt, and picnic shoulder among groups. The PP and LWLRP had larger loin eye area (LEA) than LWLRD (p<0.05). Gilts had more loin percentage and lower L* value than barrows (p<0.05). No meat color parameters (L*, a*, and b*) were affected by groups (p>0.05). PP and LWLRP had larger muscle fiber diameters than LWLRD (p<0.05). However, water holding capacity, Warner-Bratzler shear force values, and chemical composition of LT were not affected by group or sex (p>0.05). Conclusion: Pakchong 5 purebred has good carcass and lean percentages. Compared to Duroc crossbred pigs, Pakchong 5 crossbreds have similar carcass and lean percentages, larger LEA, and slightly more carcass fat, with comparable meat quality and chemical composition. Pakchong 5 boars are more affordable for very small- to medium-scale pig producers.

Limsupavanich, Rutcharin

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